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But that would seem to remove the Mai Tai from contention. Which would be a shame. I have a more practical suggestion: make sure your Mai Tai is your first drink of the evening. Then a simpler second drink will be (a) doable and (b) probably not necessary.

A recent discovery on Kindred was the Armistice, which I made last night (rye, dry vermouth, Chartreuse, Maraschino, bitters - I used The Bitter Truth Creole). Delicious; perhaps the most well-balanced cocktail we've had. Nothing - even the Chartreuse - really jumped out; everything just blended into a very harmonious whole. Highly recommended. Our Top 10 now must have at least 50 items in it.

Those look great, Franci (I was going to say 'your buns look wonderful', but that could perhaps be misconstrued by an international audience ...). I may be going entirely blind, but Paula's recipe seems to stop before the dough gets near an oven. What's your recommendation for time and temperature?

Corked and oxidised aren't the same thing. 'Corked' is an off taste caused by a fungal infection of the cork; oxidised just means the wine has had too much exposure to oxygen for whatever reason.

My mixer helps make fantastic pavlova. Everything else is by hand. Shel, look for some of the 'no knead' bread topics on eG. My favourite is Artisan Bread in 5 Minutes a Day, but there are others.

Or try this topic, which suggests essential oils and/or citric acid.

Good point; I wasn't taking the small oven into account. But still worth further experimentation. What's the worst that can happen - you end up with lots of brownies?

Shel, that suggests to me a bit of unevenness in your oven temperature, which is not at all uncommon - they all seem to have their (relatively) hot and cold spots. How about giving your pan a 90° turn or two while it's cooking? You could end up with half your edge crispy - 100% improvement!

Could '100% Canadian Rye Whisky' be interpreted as 'stuff made entirely in Canada (and/or from Canadian ingredients), with some rye'?

Modernist Cuisine suggests somewhere around 50-54°C.

Most unlikely! ChrisZ, if you haven't already: have a look at the Anova topic. Jeff from the company has recently asked about improvements/changes we'd like to see in the hypothetical (or not) MkII.

Like this delicious beast, perhaps?

Although it breaks the 'JRRT' mould, Inner Circle rum (from Australia) makes a particularly fine Tolkien. Thanks, Chris T.

I seared mine in rice bran oil in a very hot cast-iron pan, maybe a minute each side. They shouldn't need oven time after what they've just been through. I've seen suggestions to blunt the ends of bones with paper towels or foil, but I've never bothered with short ribs, which are pretty blunt anyway. Double bagging is if you don't entirely trust your seals. I double-seal for that reason. I've heard of FoodSaver bags letting go at the sides but I don't think it's happened to me. It really comes down to your level of paranoia. Reheating: I don't think I'd go any higher than maybe 55. The things are cooked; you're not going to get them any more tender. Browning from cold risks a cool middle. Not a safety issue, just not as nice.

Glad it worked, Jo. They are just slightly wonderful, aren't they? I'm a believer in keeping it simple. I had a couple of fresh sage leaves in with mine as they cooked. A bit of salt and pepper after searing, and some of the bag juices (boiled to reduce slightly) over the top.

Sounds like remarkable stuff. Now everybody will want some. Glad it survived the trip.

Hang in there, Jo - it will be worth it.

Release date 1 April?

Welcome back, Jeff - haven't seen you here for a while. All I can do is echo many of the comments above. I really like the look/feel of the current screen; I think its simplicity is one of the Anova's real strengths, particularly for people new to SV. However, additional functionality, like kindofgreat's suggestion of a count-up timer or DiggingDogFarm's of an option to keep the screen on would certainly be useful. Maybe extra features could be on a second 'Advanced' screen, accessed from the basic one. I don't have a view on LCD vs LED; just so whatever it is works. As a non-US user, user-upgradeable firmware would be a big thing for me. I'd be more likely to forego new features (then grumble about it!) than be without my Anova for the time it would take to go to the factory for an upgrade then back to me. I don't have any concerns about it passing through Customs multiple times, but I recall some of the earlier discussion mentioning being hit with taxes/duties when the product crossed county borders.

All's well - the Anova's thermal cutout clearly works and it lives to cook another day, albeit with somewhat blackened nether regions. Marital harmony is (almost) restored.

Not speaking to Wifey at the moment. She set out to make some cheese, using my Anova which worked so well last time. Problem is, she put straight it into the milk ... 'Why does it smell burnt?" It remains to be seen if the Anova has survived the experiment. It's currently soaking in water and white vinegar. I do not recommend doing this.

I tried it last night, because how could one not? What was remarkable about it is how the Laphroaig and PeM between them sent the Fernet to cower in the corner. I could barely taste it! Think I'd prefer it with ice, really ...

How nice of you to say so! To answer your previous question: I use a common or garden Foodsaver, but I double seal both ends of the bag for safety.

Not entirely rhetorical - it's not like there isn't time to change it. 60.5 Celsius. Good luck.

This sort of thing gives sous vide a bad name among the uninitiated - "You spent 72 hours cooking dinner?!?" But they were amazing. I've done beef short ribs for 48 hours and they were very good; these ones were a whole level better. Falling-apart tender, lovely beefy taste. Served with mashed potatoes (with a splash of truffle oil) and beans from the garden.